Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

Chocolate Peanut Butter Muffins

  • Author: MamaShire
  • Yield: 10 1x
  • Category: Dessert

Description

Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S


Ingredients

Scale
  • 3/4 cup sugar-free peanut butter
  • 2 cups shredded yellow squash or zucchini, fresh or frozen*
  • 2 eggs
  • 1 cup THM Baking Blend or MamaShire Baking Blend
  • 1/3 cup cocoa powder
  • 3/4 cup THM Super Sweet Blend or homemade sweetener**
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 1/4 teaspoon cinnamon (optional)

Instructions

  1. Preheat oven to 350°. Grease a muffin pan with coconut oil spray.
  2. Place all ingredients in blender** or food processor and blend until thoroughly combined and squash is mixed in well.
  3. Fill muffin cups 2/3 full.
  4. Bake for 25-30 minutes or until a toothpick inserted in muffin comes out clean.
  5. Let cool in pan for 5 minutes before removing from pan to a wire cooling rack.

Notes

*If using frozen squash, thaw before using and drain off excess water.
**Homemade sweetener = 1 cup non-GMO erythritol + 1 teaspoon Now Better Stevia

**I use a Vita-Mix blender, if you don’t have a strong blender you may want to use a food processor instead.


Nutrition

  • Calories: 165
  • Fat: 12 g
  • Carbohydrates: Net 4 g
  • Protein: 9 g